Tempeh And Bok Choy Stir-Fry With Brown Rice

1. 1
   boil · ~30 min

   Cook the brown rice.

   1.Rinse 1.5 cups brown rice under cold water until water runs clear.

   2.Bring 3 cups water and a pinch of salt to a boil in a saucepan.

   3.Add rice, reduce heat to low, cover, and simmer until tender and water is absorbed (25-30 min).

   4.Remove from heat and let steam, covered, for 5 minutes.
2. 2
   prep

   Press and cube the tempeh.

   Pat tempeh dry with a paper towel. Cut into bite-sized 2 cm cubes. Keeping the pieces uniform ensures even browning.

3. 3
   prep

   Prep the bok choy and aromatics.

   Trim the base of the bok choy. Separate the white stems from the green leaves. Chop stems into 1-inch pieces and leaves into 2-inch ribbons. Mince the garlic and grate the ginger.

4. 4
   mix

   Make the stir-fry sauce.

   In a small bowl, whisk together soy sauce, sesame oil, brown sugar, red chili flakes, and the cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water). Set aside.

5. 5
   fry · ~7 min

   Crisp the tempeh.

   1.Heat 1 tbsp oil in a wok or large skillet over medium-high heat.

   2.Add tempeh cubes in a single layer and cook undisturbed for 2-3 minutes until golden.

   3.Toss and continue frying for another 3-4 minutes until crisp on all sides.

   4.Transfer tempeh to a plate and set aside.

   TIPDon't crowd the pan — tempeh needs space to crisp. Fry in two batches if your pan is small.
6. 6
   saute · ~3 min

   Stir-fry the aromatics and bok choy stems.

   1.Add the remaining 1 tbsp oil to the same wok.

   2.Add minced garlic and grated ginger, sauté until fragrant (30 seconds).

   3.Add the bok choy stems and stir-fry for 2 minutes until they begin to soften.
7. 7
   saute · ~4 min

   Add the bok choy leaves and sauce.

   1.Toss in the bok choy leaves and stir-fry for 1-2 minutes until they just start to wilt.

   2.Give the sauce mixture a quick stir and pour it around the edges of the wok.

   3.Return the crispy tempeh cubes to the pan.

   4.Toss everything together for 1 minute until the sauce thickens and coats all the ingredients.

   TIPKeep the greens bright and slightly crunchy — they should wilt but not turn drab.
8. 8
   assemble

   Plate and serve.

   1.Divide the brown rice among serving bowls.

   2.Spoon the tempeh and bok choy stir-fry over the rice.

   3.Garnish with sliced scallions and toasted sesame seeds.

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